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Butternut Squash Bisque
October 11, 2007

I didn't feel like peeling and cubing my squash so I halved it and roasted the halves face down on a baking sheet with a shallow layer of water, and covered it with tinfoil at 375F for 40 minutes. This made the recipe INCREDIBLY easy to prepare, put together, and cook. Tasty and filling! A family pleaser ***ALSO, I found that 1 cooked squash = 5 cups***

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